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After boiling the eggs drain and rinse under cold water and store in a plastic container (this stops any black ring forming)Into a bowl put sausage mince, hamburger helper and spices and mix all together and divide into 6.

Peel the eggs and roll in the plain flour

Using flour on your hands if necessary flatten a piece of sausage mince on the palm of your hand and then place an egg in the middle and squeeze the mince around the egg so it is encased in mince.

Dip this into the beaten egg and then into the breadcrumbs.

Lightly spray with vegetable oil.

Bake in a Camp Oven 180F until deep golden brown.

Cool down and then cut into four.

If you have some cracks and this seems to vary from mince to mince try to cut in them.

My mum had always deep fried them but this is a slightly healthier option.

On occasion I have thrown in a tablespoon of curry powder and that worked well enough. I would think these days with the huge variety of moroccan spice etc there would be lots of choices for the added kick of flavour.

They would have presented better at the end but...... well some have seen me in action . The winds came up a bit strong and cold and I wasnt getting the heat I expected.....I did heat up a few more beads and that did the trick....but then I was running late and I hate that.....so the knife was out and in them while they were still just a tad hot ..... perfectionist I aint!!! But they tasted fine.

Its your fault Derek I was all excited about the table and then thought why not add something else and had seen the nice red mitts in some of the photos and next to the one mitt was another brand with two!!!! so I didnt look beyond the two "mitts"

In retrospect they are absolutely wonderful and are saving my tea towels and fingers heaps